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Tex-mex fiesta – taco Tuesday rendition

Mexican and Spanish cuisine are amongst my favorites. And actually making everything at home is so easy, compared to dining out. I made this simple meal with quick preparation. Yes, I have several appliances that I rely on frequently to get the job done, but if you worked two jobs while doing your master’s degree, then I assure you would also. My rice cooker and my crockpot were the stars of this show. This fiesta has vegan substitutions for chorizo and barbacoa meats! I used nuts (pecans) to achieve the chorizo look and texture, and pre-made Jackfruit from The Jackfruit Company for the barbacoa look and texture. Both came out fantastic! Give this fiesta a try and modify with any of your favorite alternatives – this really is like a “plug-and-play” concept. The first night, Mike and I each had a “bowl” with all of the goodies, as well as a cheesy quesadilla! The next day with the leftovers, we each had another bowl and then a burrito. The possibilities are endless!

Ingredients:

rice cooker directions:

Basmati rice, cooked in rice cooker (I measured about 4 of the cups from the measuring cup of the rice cooker tool- probably about 2 regular cups) and I chose basmati because it’s what I had on hand and what I like – you can use ANY rice you like here

1 cup frozen Yellow corn, steamed in rice cooker tray (if you’re not using a rice cooker- then either saute or roast your corn with a little oil! Both ways will turn out delicious)

Follow the directions on the rice cooker or the rice package for preparing the rice.

crock pot black beans directions:

3 cans black beans, not rinsed

3 small red & yellow bell peppers, sliced

1 tsp of the following:

Garlic powder

Onion powder chili powder

Cumin

Salt & pepper

I threw everything in the crock pot for this and cooked it on low all day… The peppers cooked perfectly, and the skin even peeled off, so I removed all of the skins to improve texture. Not necessary, but it’s the way I prefer.

chorizo directions:

2 cups Pecan chorizo (previously made & frozen, but I simmer/boil chopped pecans in spices until texture is soft, like chorizo)

So, I already had this on hand in the freezer, but usually I saute the chopped pecans with spices in oil. I use garlic powder, onion powder, chili powder, smoked paprika and cayenne pepper to achieve the spicy/smoky flavors of chorizo. Once the nuts become fragrant, I add water and turn up the heat. I keep adding water until the nuts are soft from simmering, or water-logged. Once they’ve reached a soft/chewy texture- they are ready! The color becomes, dark from the spices, but don’t worry! That’s OK!!

barbacoa directions:

2 packages Tex Mex jackfruit, by The Jackfruit Company

2 tsp canola oil

Garlic powder

Onion powder chili powder

Cumin

Salt & pepper

Heat the oil in a small soup pot, and add the packaged jackfruit. Next, I add the spices and let everything get acquainted and harmonious. Once the soft texture is achieved and the jackfruit has been doctored up, then you’re good to go!

toppings:

Romaine lettuce chopped

Cilantro

avocado

2 limes, cut into wedges

Daiya cheddar shreds

Flour tortillas

corn tortillas

So, this was a smorgasbord of Mexican inspired foods! I hope you enjoy and modify (if needed) with your favorite alternative ingredients! Please feel free to comment with your favorite Mexican-inspired foods… I’m always excited to hear new recipes and try something new.